Carbonnade
Carbonnade is a dish that comes from Belgium and the north of France. Large pieces of beef are slowly simmered in beer with carrots and onions. Here's a personal version.
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For 6 people, you will need:
Nutritional information:
Whole recipe
Calories
4023
201%
Proteins
190g
73%
Carbohydrates
196g
18%
Fats
275g
42%
Per 100 g
Calories
147
7%
Proteins
7g
3%
Carbohydrates
7g
1%
Fats
10g
2%
Per person
Calories
670
34%
Proteins
31g
12%
Carbohydrates
32g
3%
Fats
45g
7%
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 32 min.
Cooking : 2 hours 12 min.
Start to finish : 2 hours 44 min.
Cooking : 2 hours 12 min.
Start to finish : 2 hours 44 min.
Preservation : Several days in the fridge in a sealed container.
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Step by step recipe:
Cut 1 kg beef into large cubes. |  |
 | |
 | |
Pour 5 tablespoons olive oil into a large heavy-based pan on high heat. When hot, add the pieces of meat and fry until browned on each side (do not salt, as this will bring out the juices, which will stop them browning). When browned, remove the meat from the pan and transfer to a plate to wait. |  |
Use the same pan, which should now contain just a little fat, and fry the chopped onions with salt and pepper for 1 or 2 minutes, stirring from time to time. |  |
 | |
Add the diced carrots. |  |
Add 1 litre Beer, then salt and pepper. |  |
Turn the heat down to minimum and leave to simmer for about 2 hours... |  |
...until the beer has reduced to make a thick and tasty sauce. At the same time the meat will have become very well cooked tender. |  |
Remarks:
For the beer, I advise you to use a dark beer which will give stronger flavour.In the so-called "Flemish" carbonnade, a little brown sugar or a slice of gingerbread spread with mustard is added to the dish. But, I don't feel that either is necessary.
For more flavour, you can add a beef stock cube.
Carbonnade is one of those dishes, like boeuf bourguignon for example, which is even better when it is reheated.
And to drink?
The same beer as you add to the dish - a Belgian beer, of course!I prefer "Mort-Subite" Geuze ("sudden death"!), but you can use a dark beer like Chimay, or a British-style mild or strong ale.
Source:
Home madeLast modified on: November 13th 2011
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Your comments or questions on this recipe:
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I have stumbled upon this dish in many cookbooks, JH but I never seen an actual picture! It looks delicious!!! Thank you for sharing...
Comment #1 posted on november 14th 2011 at 23:20 by Louise.
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